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and stir in
With mixer still running, slowly add hot milk to egg
mixture. Gradually add flour mixture, 1/4 cup at a time, mixing until
incorporated. Transfer to prepared pan.
Bake until cake is golden brown and a tester inserted into the center
comes out clean, 35 to 40 minutes. Transfer to a wire rack, and cool
for 15 minutes. Remove from pan, leaving the cake bottom-side up.
Let cool completely.
Make the glaze:
In a small saucepan over medium heat, bring heavy cream to a boil.
Place chocolate in a medium bowl, and pour cream over chocolate,
stirring until chocolate is melted and well combined. Set aside to cool
slightly, about 10 minutes.
To assemble cake:
Remove pastry cream from refrigerator. Beat with a stiff whisk until
cream is smooth. Split cake in two even layers; spread bottom half
with the pastry cream filling. Top with remaining layer. Pour glaze
over center of cake, allowing it to spread, covering top and dripping
down the sides. Chill cake for 20 minutes before serving.